Panasa Pottu Kura

1. 1

   Pressure Cook the Jackfruit

   • Place the jackfruit cubes in a pressure cooker. Add 2 cups of water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
   • Secure the lid and pressure cook on high heat for 2-3 whistles, or for about 10 minutes.
   • Quickly release the pressure to prevent overcooking. The jackfruit should be tender but not mushy.
   • Drain the cooked jackfruit in a colander and let it cool completely.
2. 2

   Shred the Jackfruit

   • Once the jackfruit has cooled to the touch, use your hands or a fork to gently mash and shred it into a coarse, crumbly texture resembling pulled meat. Set aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat sesame oil in a wide pan (kadai) over medium heat.
   • Add mustard seeds and let them splutter completely.
   • Add cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes until the dals turn light golden brown and aromatic.
   • Add the curry leaves and slit green chilies. Fry for another 30 seconds.
4. 4

   Sauté Aromatics

   • Add the finely chopped onions to the pan and sauté for 4-5 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5. 5

   Combine and Cook the Kura

   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, red chili powder, and 3/4 tsp salt. Stir for 10-15 seconds to cook the spices without burning them.
   • Immediately add the shredded jackfruit to the pan.
   • Gently toss everything together, ensuring the jackfruit is evenly coated with the spice mixture.
   • Cook on low-medium heat for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • If using, squeeze fresh lemon juice over the kura and give it a final mix.
   • Serve hot with steamed rice, sambar, or roti.

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